Salmon & Chive Fishcakes with Tartare Dip

These fishcakes are very tasty and filling but do require a bit of effort and quite a few bowls and plates, but totally worth it!  The dip is very easy to make and can be made the day before to save a bit of time.   
Salmon is an oily fish which is high in protein, containing healthy promoting nutrients including omega 3 fatty acids, vitamins and minerals

You will need...

Large frying or sauté pan
Small saucepan with lid
2 large plates
2 bowls

500g (4 fillets) salmon fillets, skin removed
400-450g (3-4 medium) Maris Piper potatoes, peeled & diced
1 tsp paprika
Handful of freshly snipped chives
2 eggs
600ml vegetable stock
2 bay leaves
Freshly milled seasoning
150g Panko breadcrumbs
Rapeseed oil 
Knob of butter
8-10 dashes of Tabasco
1 lime
Finely shredded romaine lettuce or salad leaves

Tartare Dip

3 tbsp rapeseed oil mayonnaise
1 banana shallot, peeled & finely chopped
6 cornichons, finely chopped
2-3 gherkins, finely chopped
Large handful of fresh parsley, chopped
Juice of 1/2 lemon
Freshly milled black pepper

To make...

Makes 8-10 fishcakes

  1. Peel & dice the potatoes, bring to the boil and simmer for 10-12 minutes, until soft.  Drain the water, add a knob of butter and season lightly.  Put the lid on and let the butter melt into the potatoes for a few minutes, then mash until smooth
  2. While the potatoes are cooking, remove the skin from the salmon by using a sharp knife from the thickest part of the fish, press your other hand on the fish and glide the knife just between the skin and the flesh, the skin should come off easily
  3. Prepare the vegetable stock and place into your pan, bring to the boil then add the fillets and bay leaves
  4. Simmer for 10 minutes or until the fish is cooked through
  5. Drain the stock from the pan and remove the bay leaves, rinse the pan
  6. Add the fish to a large mixing bowl with the mashed potatoes, add the paprika, chives, egg and Tabasco
  7. Mix thoroughly and season lightly
  8. Add the breadcrumbs to a large plate and beat the egg in a bowl
  9. Using your hands (I use biodegradable gloves) scoop up a handful of the fish mixture and make into a fishcake shape
  10. Dip it into the egg mixture ensuring its coated on both sides, then dip into the breadcrumbs and cover completely
  11. Place the coated fishcake onto another plate and continue the same process until the mixture has been used up
  12. Chill in the fridge for 30 minutes so the fishcakes firm up which makes them so much easier to cook with
  13. Preheat the oven to 220/200 (Fan) 
  14. Heat the oil in the same pan you poached the salmon in on a medium to high heat
  15. Add the fishcakes (you may have to cook them in batches) and gently fry on both sides until golden
  16. Once they are all golden add to the baking tray and cook through for 10 minutes 
  17. While the fishcakes are cooking make the tartare dip by finely chopping all the ingredients
  18. Add 3 tablespoons of rapeseed mayonnaise to a bowl, add the gherkins, cornichons, shallot and parsley
  19. Squeeze over the lemon and freshly milled black pepper
  20. Mix everything together (this can be made the day before if necessary) chill in the fridge until needed
  21. Once the fishcakes are cooked through, remove from the oven, squeeze over the lime and serve with the tartare dip and a handful of shredded lettuce
  22. The fishcakes keep well in the fridge for 2 days and can be eaten cold or gently reheated 

Nutritional Info
Per Serving
259 kcal |13g fat | 2.6g saturates | 18g carbs | 1.7g sugars | 1.5g fibre | 16g protein | 0.63g salt


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